Responsibilities: • Developing and planning menus, including ensuring the quality of meals. • Supervising kitchen staff, including setting schedules and assigning tasks. • Managing inventory of food and kitchen supplies. • Ensuring all food safety regulations are strictly adhered to according to sanitary regulations. • Working with the restaurant management to create budgets and forecast future needs. • Collaborating with the Sous Chef and other kitchen staff to ensure the best quality of food and service. • Training and mentoring junior kitchen staff, including line cooks and prep cooks. • Preparing meals for special events or large groups as needed. Requirements: • Culinary school diploma or degree in food service management or related field. • Proven experience as a Chef de Cuisine or a similar role in a restaurant's kitchen. • Knowledge of various cooking techniques and styles. • Exceptional understanding of food and ingredient quality, preparation, and presentation. • Familiarity with kitchen sanitation and safety regulations. • Excellent leadership and management skills. • Ability to work under pressure in a fast-paced environment. • Knowledge of best practices for controlling food costs and labor costs. Preferred Skills: • Strong communication and interpersonal skills. • Ability to creatively envision and execute a menu. • Excellent time management skills with the ability to multitask effectively. • Proficiency in using various cooking equipment and utensils. • Strong problem-solving skills with the ability to quickly adapt to changes. • Ability to work well in a team environment. • Passion for cooking and dedication to creating exceptional dining experiences. • Physical stamina to withstand long hours standing and working in a hot environment.,